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GIANT MEATBALLS W/ TOMATO, CHILI, and ANCHOVY SAUCE


Here's Idol sa Kusina Recipe for Episode 73 / Dec. 9 - GIANT MEATBALLS W/ TOMATO, CHILI, and ANCHOVY SAUCE



GIANT MEATBALLS W/ TOMATO, CHILI, and ANCHOVY SAUCE


Ingredients:

  • 500G PORK MINCE
  • 500G VEAL MINCE
  • 2 TBS. RICOTTA
  • 1 EGGS
  • ¼ CUP FINELY GRATED PARMESAN CHEESE
  • 2 HANDFULS OF FRESH BREAD CRUMBS
  • 2 SPRIGS OF THYME
  • 2 CLOVES GARLIC CLOVES, CRUSHED
  • 1 TSP TOMATO PASTE
  • 6 CUBES FIRM MOZZARELLA, 3CM X 3CM

TOMATO SAUCE:

  • 2 TBS. OLIVE OIL
  • 1 ONION, FINELY CHOPPED
  • 2 CLOVES GARLIC, FINELY CHOPPED
  • 3 ANCHOVY FILLETS
  • 1 CHILLI FINELY CHOPPED
  • 1 BAY LEAF
  • 1 CAN CRUSHED TOMATOES
  • ½ CUP WHITE WINE
  • 2 X 700 ML TOMATO PASSATA (TOMATO PUREE)
  • 6 BASIL LEAVES, TORN
  • FRESHLY GROUND SALT AND PEPPER

Procedure:

  • 1. TO MAKE THE SAUCE: HEAT THE OIL IN A LARGE HEAVY BASED SAUCEPAN (THAT CAN GO IN THE OVEN).
  • 2. ON MEDIUM LOW HEAT, FRY THE ONION, GARLIC, ANCHOVIES AND CHILLI UNTIL SOFT. ADD THE WHITE WINE AND COOK OFF FOR 5 MINUTES. NOW ADD THE CRUSHED TOMATOES, THE PASSATA AND BAY LEAVES. SEASON WITH SALT AND PEPPER. BRING TO THE BOIL AND THEN TURN DOWN TO A LOW HEAT.
  • 3. SIMMER FOR 30 MINUTES. NOW ADD THE BASIL.
  • 4. PRE HEAT THE OVEN TO 200°C.

FOR THE MEATBALLS:

  • 1. MIX THE VEAL AND PORK MINCE WITH RICOTTA, EGG, PARMESAN, BREAD CRUMBS, PARSLEY, THYME, TOMATO PASTE AND THE GARLIC. SEASON WITH SALT AND PEPPER. COMBINE WELL WITH YOUR HANDS.
  • 2. FORM THE MIXTURE INTO LARGE BALLS (SIZE OF A TENNIS BALL). PIERCE THE MEATBALL WITH THE MOZZARELLA AND ENSURE YOU SEAL WELL WITH THE MEAT. PLACE MEATBALLS ON TO A TRAY AND BAKE IN THE OVEN AND COOK FOR 15 TO 20 MINUTES.
  • 3. ONCE COOKED, ADD THE MEATBALLS TO THE SAUCE, AND PLACE BACK INTO THE OVEN AND COOK FOR ANOTHER 35 MINUTES AT 180°C.
  • SERVE WITH A LITTLE FRESHLY GRATED PARMESAN.

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